Lemon chicken with coriander noodles

By Lee

Ingredients

• 500 g chicken thigh fillets, cut into 3cm pieces
• 2 Tbls kecap manis
• 1 Tbls sesame oil
• 2 Tbls cornflour
• 3 green onions, cut into long thin strips
• 2 Tbls vegetable oil
• 450g packet Singapore noodles
• 1 carrot cut into matchsticks
• 1 bunch pak choy shredded
• 2 Tbls honey
• 2 Tbls lemon juice
• 1 clove garlic, crushed
• 1/2 cup coriander leaves
• 1/2 cup unsalted cashews, toasted

Preparation

Step 1

1. Combine chicken, half the kecap manis and sesame oil in a glass bowl.
Cover with plastic food wrap; chill for 2 hours to marinate. Add cornflour; mix well. Place onions in a bowl. Cover with iced water; chill untill required.

2. Heat a wok or large frying pan over moderate heat. Add half the vegetable oil; swirl to coat surface. Stir fry chicken in batches, for 2 minuets or until browned. Transfer to heat proof plate.

3. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water; stand for 5 minutes. Stir to separate strands. Drain.

4. Add remaining oil to wok; swirl to coat surface. Stir fry carrot for 1 minute. Add noodles, chicken, and pak choy; stir-fry for 1 minute or untill heated. Whisk remaining kecap manis, honey, lemon juice and garlic in a jug. Add to wok; stir-fry for 2 minutes or untill heated and combined. Remove from heat. Add corinder and cashews; toss to combine. Serve topped with drained green onion curls.